Hi. I am a Chicagoan now living in New Hampshire. There are no stuffed pizzas to be found anywhere in New England, so I am going to be forced to make my own. Your recipe looks wonderful, and I can't wait to try it. The only comments I can make regarding the "authenticity" of your recipe are: 1) Sausage, although of course popular, is not "traditional" in Chicago stuffed pizza (although if you go to Gino's East, Lou Malnati's, or Pizzaria Uno, you may have had their sausage patty "deep dish" pizza--very different experience in my opinion from the stuffed, crust-wise and experience-wise; most people eat deep dish with their hands and stuffed pizza with a fork). All ingredients are used (spinach is also popular, just not for me). 2) In order to be more like the restaurants in Chicago, you would probably want to put more than 8 oz. mozzarella cheese in the pie, and far less grated cheese on top (it's really only sprinkled, if there is any, on a stuffed pizza...again, maybe you're thinking of a deep dish pizza), as the sauce is what you should see and taste on the top of the pie. 3) I personally have NEVER seen pepperoni or any topping other than sauce on top of a Chicago stuffed pizza, and I am embarrassed to say I've had a LOT of pizzas--yes, we're talking hundreds over the years--at dozens of Chicago locations. Again, maybe you saw a Chicago-style deep dish pizza? Anyway, don't know if that helps with the "authentic" part. I cannot wait to try your recipe! Thanks!

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